Spanish omelette

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This Spanish omelette recipe from the Galvin Brothers can be enjoyed hot or cold, making it a perfect dish for brunch, tapas or picnics. Unlike British omelettes, these are packed with sliced potato, adding body and flavour to the dish.

First published in 2015

Ingredients

Metric

Imperial

Spanish omelette

Equipment

  • Ovenproof frying pan

Method

1
Preheat the oven to 160°C/gas mark 3
2
Cook the new potatoes in lightly salted boiling water until cooked through and tender
3
Drain, allow to cool slightly then cut into 1cm thick slices
4
Add a good glug of olive oil to an ovenproof pan placed over a low-medium heat. Once hot, add the onions and gently fry for 5 minutes – do not allow them colour
5
Add the potatoes to the pan, reduce the heat and continue to cook gently for 2–3 minutes
6
Crack the eggs into a bowl, season with a pinch of salt and pepper and add the chopped parsley. Beat together using a fork
7
Evenly pour the egg mixture over the potatoes and onions
8
Place the pan the oven and bake for 20–25 minutes, or until the egg is cooked and golden on top
9
Remove from the oven and leave to cool for 5 minutes before turning out and serving. The omelette can be served hot or cold
First published in 2015

Chris and Jeff Galvin have spearheaded the revival of high quality French bistro cuisine in the UK, offering affordable luxury, family hospitality and ingredient-led, seasonal menus across their restaurant empire.

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